Thanksgiving is just around the corner, usually, this meal would be celebrated with a turkey but not here on My Plant Kitchen. I have made a vegan meatloaf for an ethical thanksgiving dinner. It has chickpea and mushroom base with a delicious smokey bbq sauce to top it off. This will pair beautifully with my vegan Creamy Mash with Chives recipe. I hope you enjoy this as much as my family did.
Ingredients:
- 780g chickpeas (precooked) keep two tbsp of the chickpea water.
- 150g breadcrumbs.
- 200 diced mushrooms.
- A handful of chopped parsley.
- 1 tsp smoked paprika.
- 1 tsp thyme.
- 1 tsp oregano.
- 1 onion.
- 1 celery.
- 2 garlic cloves.
- 2 tbsp soy sauce.
- 2-3 tbs of oil.
- Nob of butter.
- Salt & pepper to taste.
Sauce:
- 680g passata.
- 1 small red onion.
- 2 garlic cloves.
- 2-3 tbsp of dark molasses sugar.
- 2 tbsp of apple cider vinegar.
- 2 tbsp soy sauce.
- 1/2 tsp of powdered ginger.
- 1/2 tsp smoked paprika.
Method:
- First, preheat the oven to 200C (392F). Then, prep the vegetables by chopping the parsley, followed by, dicing the onion, celery and mushrooms.
- Then, preheat a pan with a tablespoon of oil. First, add the onions and saut them for a minute, followed by the mushrooms. Continue sauting them until they are slightly brown. Once done, let them rest off the heat.
- Next, put the drained and rinsed chickpeas into a large bowl. Mash them or blend them with a hand blender (they dont have to be completely smooth).
- Now, add in the grated garlic, smoked paprika, chopped parsley, soy sauce, oil, thyme, salt, oregano, saut mushrooms, celery and onion. Mix well and reseason to taste.
- Place the mix into your loaf pan (mine was 14inches). Flatten the mixture down, top it with squares of butter and then cover it with tin foil before placing it in the middle of the oven (this will prevent it from drying out). Once, it is in the oven turn the temperature down to 180C (350F) and cook for 25minutes. Now it is time to prepare the sauce!
- First, dice the onion and grate the garlic cloves.
- Then, preheat a pot/ deep pan with a tablespoon of oil. Fry the onions and garlic for a minute before adding the passata.
- Next, add a quarter cup of water, mix it and allow the tomato sauce to come to a boil. Once it starts bubbling mix it again. Then, add in the remaining ingredients and let it cook on medium heat for 5 minutes.
- Now, turn the heat low and continue to cook for 10-15 minutes. Back to the loaf.
- Take the loaf out of the oven and remove the tin foil. Place it back in the oven for 10 minutes.
- Finally, take the sauce off the heat and pour it over the meatloaf. Note: you will have excess sauce leftover, save it for the individual meatloaf slices.Place it back in the oven for a further 10minutes. Take it out and allow it to cool slightly before serving.